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Caramel Sauce

Caramel Sauce 1

  • 300g caster sugar
  • 150ml single cream, heated
  • 1tbsp water
  • 75g salted butter
  1. In a saucepan and over a medium heat stir together the sugar and water until the sugar has melted. Turn up the heat and without stirring leave the sugar water to boil until it is a caramel colour.
  2. Carefully add the hot cream. It might splash, so take care.
  3. Remove the saucepan from the heat and add the butter.
  4. Leave to cool before serving.



Caramel Sauce 2

  • 100g caster sugar
  • 60ml water
  • 30g salted butter
  • 60ml double cream
  1. In a saucepan over a low heat stir the sugar and water together until the sugar has dissolved.
  2. Turn up the heat to medium and without stirring let the sugar cook until a deep caramel colour.
  3. Remove from the heat and carefully stir in the butter and cream (it will bubble up so take care).
  4. Pour into a heatproof bowl and leave to cool.